KR101374424B1 - Method for health food using rice bran and embryo and linseed - Google Patents
Method for health food using rice bran and embryo and linseed Download PDFInfo
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- KR101374424B1 KR101374424B1 KR1020130110246A KR20130110246A KR101374424B1 KR 101374424 B1 KR101374424 B1 KR 101374424B1 KR 1020130110246 A KR1020130110246 A KR 1020130110246A KR 20130110246 A KR20130110246 A KR 20130110246A KR 101374424 B1 KR101374424 B1 KR 101374424B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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Abstract
Description
본 발명은 현미에서 추출하고 미립자로 분쇄하여서 된 미강과 쌀눈을 반죽하고 증숙 살균한 혼합물에 아마씨 분말을 혼합하여 발효시키고 건조 및 분쇄하여서 된 발효산물에 의해 섭취가 간편하고 식감 및 항산화작용 등이 우수한 건강기능식품의 제조방법에 관한 것이다.
The present invention is easy to ingest by fermentation product by mixing flaxseed powder in a mixture of steamed rice bran and rice snow, which is extracted from brown rice and pulverized into fine particles, and steamed and sterilized, and is easy to ingest and has excellent texture and antioxidant activity. It relates to a manufacturing method of health functional food.
일반적인 건강식으로서 현미의 섭취를 권장하고 있으나 실제로는 현미가 기지고 있는 특성상 감촉이 거칠고 맛이 뒤떨어지며 섭취시에는 오랫동안 입안에서 씹어야만 소화가 될 수 있는 등 섭취하는 사람의 선호도가 낮은 관계로 섭취율이 떨어지는 문제가 있다.
As a general health food, the consumption of brown rice is recommended, but in reality, the brown rice's characteristics are coarse and inferior in taste, and ingestion rate is low due to the low preference of those who consume it. There is a problem falling.
또한, 대부분의 사람들은 선호도가 높은 백미만을 위주로 섭취하고 있으나 이와 같은 경우에는 균형식이 되지 못하는 관계로 건강상 바람직하지 아니한 단점이 있다.
In addition, most people eat only white rice with high preference, but in this case, there is a disadvantage that is undesirable for health because it is not a balanced diet.
그리하여 최근에는 미강 및 쌀눈에 포함된 식물성 단백질이나 비타민 등을 포함한 각종 영양분이 확인되면서 식용으로 활용하고자 하는 여러 시도가 있었는데 예를 들면, 국내 공개특허공보 공개번호 제1998-23071호 등엔 쌀눈을 이용하여 음료를 제조하는 방법이 알려져 있고, 국내 공개 특허공보 공개번호 제1997-58562호 등의 경우에는 쌀눈으로부터 착유한 쌀눈 기름에 관련한 기술이 알려져 있으며, 국내 특허공개공보 공개번호 제1997-24522호의 경우에는 쌀겨 및 쌀눈으로부터 식품첨가물을 제조하는 방법이 알려져 있다.
Therefore, in recent years, various nutrients including vegetable proteins and vitamins contained in rice bran and rice snow have been identified, and there have been various attempts to utilize them for food use. For example, rice snow is used in Korean Laid-Open Patent Publication No. 1998-23071. A method of preparing a beverage is known, and in the case of Korean Unexamined Patent Publication No. 1997-58562, the technology related to rice eye oil milked from rice snow is known, and in the case of Korean Patent Publication No. 1997-24522. There is known a method for producing food additives from rice bran and rice eyes.
그 이외에도 국내 특허공개번호 특1999-46123호의 경우에는 쌀눈차의 제조방법에 관한 기술내용이 공개되어 있는 정도이다.
In addition, in the case of Korean Patent Publication No. 1999-46123, the technical contents of the manufacturing method of rice tea are disclosed.
또한, 식생활 패턴의 경우에도 백미에 의한 밥의 소모량이 줄어들면서 밀가루나 육류에 의한 가공식품이나 패스트푸드의 범람으로 인하여 식생활의 선호도도 변화가 이루어지고 높은 칼로리가 함유되어 있는 스낵 등에 대한 선호도가 높아지고 있는 추세이므로 영양상 불균형이나 비만의 문제가 발생하게 되고 국민적인 식생활의 개선이나 균형적인 섭취에 의한 국민건강의 증진에는 역행하고 있는 실정이다.
In addition, in the case of eating patterns, the consumption of rice by white rice is reduced, and the preference of eating habits is changed due to the overflow of processed food or fast food by flour or meat, and the preference for snacks containing high calories is increased. Because of this trend, nutritional imbalances and obesity have arisen, and the situation is contrary to the improvement of national diet and the improvement of national health by balanced intake.
또, 현미는 현미밥을 지어서 그대로 섭취가 가능하지만 식감이 떨어지고 오래 씹어야 하므로 선호도가 떨어지는 단점이 있고, 백미인 경우에는 현미로부터 분리된 쌀눈을 포함한 쌀겨는 90%이상의 필수 영양소가 함유되어 있지만 쌀눈과 쌀겨는 버리고 백미만을 섭취하는 관습을 고집하고 있다. 백미의 경우에 현미와 대비하여 보면 엄격하게 구분하여 볼 때, 쌀눈을 포함한 쌀겨가 백미의 표면에 부착되어 있는 차이에 따라 현미 또는 백미로 불리워지는 차이임에도 불구하고 유독 쌀눈을 포함한 쌀겨는 식용으로 활용하지 못하고 단지 가축의 사료용이나 아니면 그대로 폐기가 되는 현실은 실로 식량의 낭비이면서 아까운 영양분을 대부분 섭취하지 못하고 버리게 되는 비합리성이 발생되고 있는 것이다.
In addition, brown rice can be consumed as it is cooked with brown rice, but the texture is poor and chew for a long time, so it has a disadvantage of falling.In the case of white rice, rice bran containing rice snow separated from brown rice contains more than 90% of essential nutrients, Rice bran is thrown away and sticks to the custom of eating only white rice. In the case of white rice, in contrast to brown rice, rice bran containing toxic rice snow is used for food, although it is called brown rice or white rice according to the difference that rice bran containing rice snow is attached to the surface of white rice. In reality, the fact that it is not used for livestock feed or discarded as it is is a waste of food and irrationality that is thrown away without taking most of the nutrients.
또한, 아마씨는 메소포타미아 시대 대부터 식용으로 이용되어 왔으며, 유럽과 아시아를 거쳐 캐나다로 전파되어 북위 55도 이상의 한랭한 지방에서만 식용으로 재배되는 까다로운 특성이 있어, 많은 양이 생산되지 않는 귀한 씨앗이며, 히포크라테스는 위 및 장의 치료에 아마씨를 처방하였다고 전해지고, 동의보감에도 장의 치료에 아마씨를 처방한 것으로 전해지며, 전 세계적으로 영양 및 효능이 매우 높은 식품으로 평가되어 보급이 급증하고 있는 실정이다.
In addition, flaxseed has been used for food since the Mesopotamia period, and is a rare seed that has not been produced in large quantities because it has a difficult characteristic of being propagated only in cold regions of 55 degrees north latitude, spread to Canada through Europe and Asia. Hippocrates is said to have prescribed flaxseed for the treatment of stomach and intestine, and it is said that prescribing flaxseed for the treatment of intestine in agreement with consent, and is widely regarded as a food with high nutrition and efficacy worldwide.
한편, 아마씨는 항암물질, 관상동맥, 심장질환과 같은 만성질환의 발명을 감소시켜 주는 물질이 다량으로 들어 있고, 아마씨의 단백질을 식물단백질 중에서 가장 많이 함유되어 있는 콩의 구조와 비슷하다는 것이 알려졌고, 아마씨에는 사람의 세포막을 튼튼하게 해주는 세포지질막 형성에 필요한 필수지방산이 약 40% 정도함유되어 있으며, 이 세포막이 외부의 침입에 대한 면역 체계를 형성하는데 도움을 주는 중요물질로 알려져 있지만, 이러한 다양한 효과를 갖는 아마씨는 보통 오일로 만들거나 분쇄하여 복용을 하였기 때문에 지속적인 섭취가 번거롭고 쉽게 질리게 되었으며, 이로 인해 아마씨로 인해 얻을 수 있는 다양한 영양성분 공급을 발휘되지 못하는 문제점이 있었다.
On the other hand, flaxseed contains a large amount of substances that reduce the invention of chronic diseases such as anticancer substances, coronary artery and heart disease, and it is known that the flaxseed is similar to the structure of soybean containing the most protein of flaxseed protein. Flaxseed contains about 40% of the essential fatty acids necessary for the formation of cell lipid membranes that strengthen human cell membranes. Although these membranes are known to be important substances that help to form an immune system against external invasion, these various effects Flaxseed having a normal oil or crushed to take because the continuous intake is cumbersome and easy to get tired, because of this, there was a problem that the various nutrients can be obtained due to flaxseed.
본 발명은 이러한 문제점을 해결하기 위하여 안출한 것으로, 건강기능식품의 제조방법에 관한 것으로, 더욱 구체적으로는 미립자로 된 미강과 쌀눈에 물과 우유를 혼합하여 반죽물을 만들고, 상기 반죽물을 증숙하여 살균이 이루어지도록 한 다음 자연냉각하여 유산균 생육조건을 조성한 미강과 쌀눈의 혼합물에 저온살균되고 미립자로 된 아마씨와 유산균을 첨가하여 골고루 교반하여 발효시키고 상기 미강과 쌀눈, 아마씨의 혼합 발효물을 건조 및 분쇄하여서 된 발효산물에 의해 섭취가 간편하고 소화 흡수가 잘되며 식감 및 항산화작용 등이 우수한 건강기능식품을 제공함에 있다.
The present invention has been made to solve the above problems, and relates to a manufacturing method of health functional food, and more specifically to make a dough by mixing water and milk in rice bran and rice eyes made of fine particles, steaming the dough After sterilization is performed, the mixture is naturally cooled to add a mixture of low temperature sterilized and fine flaxseed and lactic acid bacteria to a mixture of rice bran and rice flakes, which are grown for lactic acid bacteria growth conditions. And it is to provide a health functional food that is easy to ingest, digestive absorption is good by the crushed fermentation products and excellent texture and antioxidant action.
본 발명은 현미에서 추출하여서 된 미강과 쌀눈을 혼합한 혼합물을 미립자로 분쇄시키는 제1단계와; 상기 미강과 쌀눈의 혼합물에 물과 우유를 혼합하여 반죽물을 만드는 제2단계와; 상기 반죽물을 증숙시켜 살균시키는 제3단계와; 상기 증숙된 미강과 쌀눈의 혼합물을 자연냉각시키는 제4단계와; 상기 자연냉각된 미강과 쌀눈의 혼합물에 미립자로 된 아마씨와 유산균을 혼합하고 골고루 교반하고 발효시키는 제5단계와; 상기 미강과 쌀눈, 아마씨의 혼합 발효물을 건조시키는 제6단계와; 상기 건조된 혼합 발효물을 분말화시키는 제7단계;를 포함하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법을 특징으로 한다.
The present invention comprises a first step of pulverizing a mixture of rice bran and rice snow extracted from brown rice into fine particles; A second step of making a dough by mixing water and milk in the mixture of rice bran and rice snow; A third step of steaming and sterilizing the dough; A fourth step of naturally cooling the mixture of steamed rice bran and rice snow; A fifth step of mixing, stirring and fermenting the flaxseed and lactic acid bacteria as fine particles to the mixture of the naturally cooled rice bran and rice bran; A sixth step of drying the mixed fermentation product of rice bran and rice snow and flaxseed; Characterized by a method of producing a health functional food using rice bran and rice eye and flaxseed, including the seventh step of powdering the dried mixed fermented product.
상기 제1단계에서는 미강 35~45 중량부에 쌀눈 15~25 중량부를 혼합하는 것을 특징으로 한다.
In the first step, the rice bran is mixed with 15 to 25 parts by weight of rice bran to 35 to 45 parts by weight.
상기 제2단계에서는 분쇄된 미강과 쌀눈의 혼합물 1kg 대하여 우유 500cc, 물 500cc를 넣고 반죽하는 것을 특징으로 한다.
In the second step, 500 kg of milk and 500 cc of water are kneaded with respect to 1 kg of the mixture of crushed rice bran and rice snow.
상기 제3단계에서는 미강과 쌀눈의 혼합 반죽물을 100℃의 온도에서 50~70분 동안 증숙시키는 것을 특징으로 한다.
In the third step, the mixture of rice bran and rice bran is steamed for 50 to 70 minutes at a temperature of 100 ° C.
상기 제4단계에서는 미강과 쌀눈의 혼합물을 35~45℃의 온도로 자연냉각하는 것을 특징으로 한다.
In the fourth step, the mixture of rice bran and rice snow is naturally cooled to a temperature of 35 to 45 ° C.
상기 제5단계에서는 미강 35~45 중량부, 쌀눈 15~25 중량부, 아마씨 35~45 중량부의 비율로 혼합하고 유산균 발효유 90~100 중량부를 첨가하고 이를 교반하여 35~45℃의 온도에서 60~84시간 동안 발효시키는 것을 특징으로 한다.
In the fifth step, the mixture is mixed at a ratio of 35 to 45 parts by weight of rice bran, 15 to 25 parts by weight of rice snow, and 35 to 45 parts by weight of flaxseed, and 90 to 100 parts by weight of lactic acid bacteria fermented milk is added and stirred to 60 to 60 ° C at a temperature of 35 to 45 ° C. Fermentation for 84 hours.
상기 제6단계에서는 미강과 쌀눈, 아마씨의 혼합 발효물을 40~45℃의 건조온도에서 24~30시간 건조하는 것을 특징으로 한다.
In the sixth step, the mixed fermentation of rice bran and rice snow, flaxseed is dried for 24 to 30 hours at a drying temperature of 40 ~ 45 ℃.
본 발명에 따른 미강과 쌀눈과 아마씨를 이용한 건강기능식품은 현미에서 추출하여서 된 미강과 쌀눈을 분쇄하고, 유해균들의 생성을 차단토록 증숙 살균하여 우수한 품질안정성을 갖도록 하고, 상기 미강과 쌀눈, 저온 살균된 미립자의 아마씨의 혼합물을 유산균으로 발효시에 우유에 의해 유산균 활동을 더욱 활성화하고 유산균 증식을 촉진시켜 미강과 쌀눈, 아마씨의 혼합물 발효를 효과적으로 하여 미강과 쌀눈에 포함된 식물성 단백질이나 비타민 등을 포함한 각종 영양분과 아마씨의 항산화작용이 우수한 유효성분의 파괴를 최소화함으로써 균일하게 분산이 이루어지도록 한 효소분해에 의해 소화 흡수가 용이하고 간편하게 섭취 및 식감이 우수하며 생리작용이 활성화된 건강한 신체를 유지할 수 있도록 하는 효과가 있다.
Health functional food using rice bran and rice snow and flaxseed according to the present invention is crushed rice bran and rice snow extracted from brown rice, steam sterilization to block the production of harmful bacteria to have excellent quality stability, the rice bran and rice snow, pasteurization When the mixture of flaxseed of fine particles is fermented with lactic acid bacteria, the lactobacillus activity is further activated by milk during fermentation, and the growth of lactic acid bacteria is promoted, and the fermentation of the mixture of rice bran and rice eyes and flaxseed is effective to contain vegetable proteins and vitamins contained in rice bran and rice eyes. By minimizing the destruction of the active ingredient with excellent antioxidant action of various nutrients and flaxseed, it is easy to digest and absorb easily by enzymatic decomposition that is uniformly dispersed, so that it can be easily ingested and eaten and maintain a healthy body with active physiological action. It is effective.
도 1은 본 발명에 따른 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법의 흐름도.1 is a flow chart of the manufacturing method of health functional food using rice bran and rice eye and flaxseed according to the present invention.
이하 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
본 발명에 의한 건강기능식품은, 현미에서 추출하여서 된 미강과 쌀눈을 혼합하고 미립자로 분쇄시키는 제1단계(S1)와, 상기 미강과 쌀눈의 혼합물에 물과 우유를 혼합하여 반죽물을 만드는 제2단계(S2)와, 상기 반죽물을 증숙시켜 살균시키는 제3단계(S3)와, 상기 증숙된 미강과 쌀눈의 혼합물을 자연냉각시키는 제4단계(S4)와, 상기 자연냉각된 미강과 쌀눈의 혼합물에 미립자로 된 아마씨와 유산균을 혼합하고 골고루 교반하고 발효시키는 제5단계(S5)와, 상기 미강과 쌀눈, 아마씨의 혼합 발효물을 건조시키는 제6단계(S6)와, 상기 건조된 혼합 발효물을 분말화시키는 제7단계(S7)로 이루어진다.
Health functional food according to the present invention, the first step (S1) of mixing the rice bran and rice snow extracted from brown rice and pulverized into fine particles, and mixing the rice bran and rice snow with water and milk to make a dough A second step (S2), a third step (S3) of steaming and sterilizing the dough, a fourth step (S4) of naturally cooling the mixture of steamed rice bran and rice snow, and the naturally cooled rice bran and rice snow The fifth step (S5) of mixing, stirring and fermenting the flaxseed and lactic acid bacteria in the form of fine particles evenly, and the sixth step (S6) of drying the mixed fermentation of the rice bran and rice snow, flaxseed, and the dried mixture It consists of a seventh step (S7) to powder the fermentation.
상기 제1단계(S1)에서는 왕겨를 제거된 현미에서 미강과 쌀눈을 추출한 다음 상기 수득된 미강 35~45 중량부에 쌀눈 15~25 중량부를 혼합한 혼합물을 분쇄기에 의해 미립자로 분쇄시켜 식이섬유가 풍부한 미강과 쌀눈의 소화 흡수가 용이하도록 만든다.
In the first step (S1), after extracting rice bran and rice snow from brown rice from which the chaff was removed, the mixture of 15-25 parts by weight of rice snow was mixed with 35 to 45 parts by weight of the rice bran obtained by crushing into fine particles by a grinder. Rich rice bran and rice snow make it easy to absorb and digest.
상기 현미에서 미강과 쌀눈이 차지하는 비중은 10% 이내에 해당되지만 대부분의 영양소가 집중되어 있어 통상적인 현미밥에 비하여 적은 양을 섭취하여도 식물성 단백질이나 비타민과 같은 영양소를 더 많이 흡수할 수 있게 된다.The ratio of rice bran and rice flakes in the brown rice is within 10%, but most of the nutrients are concentrated, so that the nutrients such as vegetable protein and vitamins can be absorbed even if a small amount is consumed compared to the conventional brown rice.
상기 제2단계(S2)에서는 분쇄된 미강과 쌀눈의 혼합물 1kg에 대하여 우유 500cc, 물 500cc를 넣고 반죽하여 반죽물을 만든다. 상기 반죽물에 포함되는 우유는 유산균 발효공정시에 유산균 활성화를 촉진하는 역할을 하게 된다.
In the second step (S2) to put the powder 500kg milk, 500cc water for 1kg of the mixture of crushed rice bran and rice snow to make a dough. Milk contained in the dough serves to promote the lactic acid bacteria activation during the lactic acid bacteria fermentation process.
상기 제3단계(S3)에서는 상기의 미강과 쌀눈의 혼합 반죽물을 100℃의 온도에서 50~70분 동안 증숙시켜 수분 흡수 및 살균시키는 과정으로 떡과 같이 된 미강과 쌀눈의 혼합물을 만들어 수분으로 인해 번식될 수 있는 유해균들의 생성을 차단토록 하면서 살균이 이루어지도록 하여 다음 공정을 수행하는 과정으로 제조되는 건강기능식품의 우수한 품질안정성을 갖도록 한다.
In the third step (S3) is a process of steaming the mixed dough of the rice bran and rice snow for 50-70 minutes at a temperature of 100 ℃ to absorb and sterilize the water to make a mixture of rice bran and rice snow made of rice cake as moisture Due to the blocking of the generation of harmful bacteria that can be propagated due to the sterilization is made to have excellent quality stability of the health functional food produced by the process of the next process.
상기 제4단계(S4)에서는 상기의 증숙과정으로 높은 가열온도를 유지하고 있는 미강과 쌀눈의 혼합물을 35~45℃의 온도로 자연냉각하여 2차 발효시에 유산균 활동을 활성화하여 증식시킬 수 있는 최적의 온도를 조성한다. 예를 들어 45℃ 이상의 높은 온도에서는 유산균이 죽거나 활성도가 저하되고, 35℃ 이하의 낮은 온도에서는 유산균의 활동이 저하되어 유산균 증식에 지장을 초래하게 되어 발효가 제대로 이루어지지 않게 된다.
In the fourth step (S4) by cooling the mixture of rice bran and rice eye maintaining a high heating temperature in the steaming process at a temperature of 35 ~ 45 ℃ to activate and proliferate the lactic acid bacteria activity during the second fermentation Create an optimal temperature. For example, at high temperatures of 45 ° C. or higher, the lactic acid bacteria die or become less active. At low temperatures of 35 ° C. or lower, the activity of the lactic acid bacteria decreases, which causes disruption in the growth of lactic acid bacteria.
상기 제5단계(S5)에서는 상기 자연냉각된 미강과 쌀눈의 혼합물에 미립자로 분쇄시킨 아마씨를 혼합하되 혼합비율은 미강 35~45 중량부, 쌀눈 15~25 중량부, 아마씨 35~45 중량부의 비율로 혼합한 다음 유산균 발효유(상품명;불가리스) 90~100 중량부를 첨가하고 이를 골고루 교반하여 35~45℃의 온도에서 60~84시간 동안 발효시켜 균일하게 분산이 이루어지도록 하는 효소분해에 의한 화학반응으로 식물성 소화효소와 대사효소를 생성하는 발효가 이루어지도록 한다.
In the fifth step S5, the flaxseed pulverized into fine particles is mixed with the mixture of the naturally cooled rice bran and rice snow, but the mixing ratio is 35 to 45 parts by weight of rice bran, 15 to 25 parts by weight of rice snow, and 35 to 45 parts by weight of flaxseed. And then add 90-100 parts by weight of lactic acid bacteria fermented milk (brand name; Bulgaris) and stir it evenly to ferment for 60-84 hours at a temperature of 35-45 ° C. by a chemical reaction by enzymatic decomposition to ensure uniform dispersion. Allow fermentation to produce plant digestive and metabolic enzymes.
그리고 상기 유산균 발효유에 의한 미강과 쌀눈, 아마씨의 발효시에 상기 제2단계에서 함유시킨 우유에 의해 유산균 활동을 더욱 활성화하고 유산균 증식을 촉진시켜 미강과 쌀눈, 아마씨의 혼합물 발효를 효과적으로 할 수 있게 된다.
In addition, the fermentation of rice bran, rice bran and flaxseed can be effectively effected by further activating lactic acid bacterium activity and promoting the growth of lactic acid bacteria by the milk contained in the second step during fermentation of the rice bran, rice bran and flaxseed by the lactic acid bacteria fermented milk. .
상기에서 아마씨의 성분은 오메가-3, 필수아미노산, 토크페롤, 리그린(Lignan, 식물성에스트로겐), 단백질, 비타민, 미네랄, 엽산 등을 다량 함유하고 있는 반면에 시안화배당체"라고 하는 독성물질을 함유하고 있기 때문에 이를 제거하려면 열처리를 통한 분해 공정을 거쳐야 한다.
Flaxseed contains a large amount of omega-3, essential amino acids, tocopherols, ligrin (Lignan, phytoestrogens), proteins, vitamins, minerals, folic acid, etc. In order to remove it, it is necessary to undergo a decomposition process through heat treatment.
그리고 아마씨 특성상 60℃ 이상의 온도 이상으로 열이 가해지면 아마씨의 유효성분이 줄어들게 되므로 55~60℃로 저온 열처리하는 공정으로 저온 살균을 하여서 된 아마씨를 분쇄기에 의해 미립자로 만든 아마씨를 사용한다.
And since the active ingredient of flaxseed decreases when heat is applied above 60 ℃, the flaxseed is made of fine particles by milling flaxseed by low temperature sterilization in the process of low temperature heat treatment at 55 ~ 60 ℃.
이러한 미강과 쌀눈, 아마씨의 혼합 발효물은 미강과 쌀눈의 부족한 식감을 혼합되는 아마씨에 의해 식감을 높여 섭취가 용이하도록 함과 아울러 아마씨만을 섭취하는 경우에 쉽게 발생되는 설사나 소화불량과 같은 부작용을 최소화할 수 있도록 하여 간편하게 섭취할 수 있고 소화 흡수가 용이하도록 한다.
These fermented products of rice bran and rice flakes and flaxseed enhance the texture by flaxseed mixed with rice bran and rice flakes, making it easy to eat and also have side effects such as diarrhea and indigestion that occur easily when only flaxseed is ingested. It can be minimized so that it can be easily ingested and absorbed easily.
상기 제6단계(S6)에서는 미강과 쌀눈, 아마씨의 혼합 발효물을 건조기에서 넣고 40~45℃의 건조온도에서 24~30시간 건조하여 수분을 제거시키는 과정을 진행한다.
In the sixth step (S6) put the mixed fermentation of rice bran and rice snow, flaxseed in the dryer proceeds to remove water by drying for 24 to 30 hours at a drying temperature of 40 ~ 45 ℃.
상기 제7단계(S7)에서는 상기 건조된 미강과 쌀눈, 아마씨의 혼합 발효물을 분쇄기에 의해 미립자로 된 발효산물을 만들어 섭취 및 보관을 간편하게 할 수 있도록 한다.
In the seventh step (S7) to make the fermentation product made of fine particles by milling the mixed fermentation of the dried rice bran and rice snow, flaxseed so that it can be easily ingested and stored.
이와 같이 하여 제조되는 본 발명의 건강기능식품은 미강 및 쌀눈에 포함된 식물성 단백질이나 비타민 등을 포함한 각종 영양분과 함께 아마씨의 항산화작용이 우수한 유효성분을 균일하게 분산이 이루어지도록 한 효소분해에 의해 소화 흡수가 용이하도록 하면서 간편하게 섭취하여 생리작용이 활성화된 건강한 신체를 유지할 수 있다.
The health functional food of the present invention prepared as described above is digested by enzymatic decomposition to uniformly disperse the active ingredient having excellent antioxidant activity with flaxseed along with various nutrients including vegetable protein and vitamins contained in rice bran and rice snow. Easily absorbed and easily ingested to maintain a healthy body with physiological activity.
이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상 범위 내에서 다양한 변형실시가 가능함은 물론이다.
While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
S1 : 미강과 쌀눈 혼합물을 미립자로 분쇄시키는 단계
S2 : 미강과 쌀눈 혼합물을 반죽하는 단계
S3 : 미강과 쌀눈 반죽물을 증숙시키는 단계
S4 : 미강과 쌀눈 혼합물을 자연냉각시키는 단계
S5 : 미강과 쌀눈, 아마씨 혼합물을 발효시키는 단계
S6 : 미강과 쌀눈, 아마씨 혼합 발효물을 건조시키는 단계
S7 : 미강과 쌀눈, 아마씨 혼합 발효물을 분말화시키는 단계S1: grinding the rice bran and rice snow mixture into fine particles
S2: step of kneading rice bran and rice snow mixture
S3: steaming rice bran and rice flakes
S4: step of naturally cooling rice bran and rice snow mixture
S5: Fermenting the mixture of rice bran, rice snow and flaxseed
S6: drying the rice bran, rice flakes, flaxseed mixed fermentation
S7: powdering of rice bran, rice bran and flaxseed
Claims (7)
상기 미강과 쌀눈의 혼합물에 물과 우유를 혼합하여 반죽물을 만드는 제2단계(S2)와;
상기 반죽물을 증숙시켜 살균시키는 제3단계(S3)와;
상기 증숙된 미강과 쌀눈의 혼합물을 자연냉각시키는 제4단계(S4)와;
상기 자연냉각된 미강과 쌀눈의 혼합물에 미립자로 된 아마씨와 유산균을 혼합하고 골고루 교반하고 발효시키는 제5단계(S5)와;
상기 미강과 쌀눈, 아마씨의 혼합 발효물을 건조시키는 제6단계(S6)와;
상기 건조된 혼합 발효물을 분말화시키는 제7단계(S7);를 포함하는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.
A first step (S1) of crushing a mixture of rice bran and rice snow extracted from brown rice into fine particles;
A second step (S2) of mixing water and milk to a mixture of rice bran and rice snow to make a dough;
A third step (S3) of steaming and sterilizing the dough;
A fourth step (S4) of naturally cooling the mixture of steamed rice bran and rice snow;
A fifth step (S5) of mixing flaxseed and lactic acid bacteria as fine particles in the mixture of the naturally cooled rice bran and rice snow, and stirring and fermenting evenly;
A sixth step (S6) of drying the mixed fermentation product of rice bran and rice snow and flaxseed;
Step 7 of powdering the dried mixed fermented product (S7); method of producing a health functional food using rice bran and rice eye and flaxseed, characterized in that it comprises a.
상기 제1단계(S1)에서는 미강 35~45 중량부에 쌀눈 15~25 중량부를 혼합하는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.
The method of claim 1,
The first step (S1) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that 15 to 25 parts by weight of rice snow to 35 to 45 parts by weight of rice bran.
상기 제2단계(S2)에서는 분쇄된 미강과 쌀눈의 혼합물 1kg 대하여 우유 500cc, 물 500cc를 넣고 반죽하는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.
The method of claim 1,
The second step (S2) is a method of producing a health functional food using rice bran and rice bran and flaxseed, characterized in that kneading 500cc milk, 500cc water for 1kg of the mixture of crushed rice bran and rice bran.
상기 제3단계(S3)에서는 미강과 쌀눈의 혼합 반죽물을 100℃의 온도에서 50~70분 동안 증숙시키는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.
The method of claim 1,
The third step (S3) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that the mixture of rice bran and rice snow steamed for 50 to 70 minutes at a temperature of 100 ℃.
상기 제4단계(S4)에서는 미강과 쌀눈의 혼합물을 35~45℃의 온도로 자연냉각하는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.
The method of claim 1,
The fourth step (S4) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that the mixture of rice bran and rice snow natural cooling to a temperature of 35 ~ 45 ℃.
상기 제5단계(S5)에서는 미강 35~45 중량부, 쌀눈 15~25 중량부, 아마씨 35~45 중량부의 비율로 혼합하고 유산균 발효유 90~100 중량부를 첨가하고 이를 교반하여 35~45℃의 온도에서 60~84시간 동안 발효시키는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.
The method of claim 1,
In the fifth step (S5) is mixed in the ratio of 35 to 45 parts by weight of rice bran, 15 to 25 parts by weight of rice eyes, 35 to 45 parts by weight of flaxseed, and 90 to 100 parts by weight of lactic acid bacteria fermented milk and stirred to a temperature of 35 ~ 45 ℃ Method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that fermented for 60 to 84 hours.
상기 제6단계(S6)에서는 미강과 쌀눈, 아마씨의 혼합 발효물을 40~45℃의 건조온도에서 24~30시간 건조하는 것을 특징으로 하는 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법.The method of claim 1,
The sixth step (S6) is a method of producing a health functional food using rice bran and rice snow and flaxseed, characterized in that the mixed fermentation of rice bran and rice snow, flaxseed for 24 to 30 hours at a drying temperature of 40 ~ 45 ℃.
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